Description
A rich and velvety chocolate cake paired with the luscious sweetness of fresh strawberries, making it an ideal dessert for chocolate lovers.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 3 cups fresh strawberries, hulled and chopped
- 3/4 cup granulated sugar (for filling)
- 2 tablespoons fresh lemon juice
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Pinch of salt (for filling)
- 16 oz semisweet chocolate, finely chopped
- 1 1/2 cups heavy whipping cream
- 2 tablespoons unsalted butter
- Pinch of salt (for ganache)
- 6–8 fresh strawberries (for topping)
- Extra chocolate ganache for piping (optional)
Instructions
- Preheat your oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla. Mix until smooth, then slowly pour in the hot coffee.
- Divide the batter evenly between the prepared pans and bake for 22–28 minutes. Cool in pans for 10 minutes before turning out onto wire racks to cool completely.
- For the strawberry filling, cook chopped strawberries, sugar, lemon juice, and salt in a saucepan for 6–8 minutes. Mix cornstarch and cold water, then add to the strawberry mixture, cooking until thick. Cool completely.
- For the ganache, pour steaming heavy cream over chopped chocolate and let it sit for 3 minutes. Stir until smooth, then mix in butter and salt. Let cool until spreadable.
- Assemble the cake: place the first layer on a plate, pipe a ring of ganache, top with half of the strawberry filling, add the second layer and repeat. Top with the final layer.
- Spread ganache over the cake and pour reserved ganache on top. Chill for 30–45 minutes.
- Decorate with fresh strawberries and piped ganache, then serve slightly cool.
Notes
This cake can be stored in the refrigerator for up to five days or frozen for up to three months.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: chocolate cake, strawberry cake, dessert, cake recipe, baking